Chowchow

Serve this crunchy-sweet-tangy relish on burgers or hot dogs, on a pile of black-eyed peas, in deviled eggs, or over steaks or grilled fish. If you don't have a colander large enough to hold the vegetables, drain them in a clean sink.

Ingredients

20 cups chopped green cabbage (about 4 pounds)

2 cups chopped yellow squash

2 cups chopped zucchini

1 1/2 cups chopped onion

1 1/4 cups chopped green bell pepper

1 1/4 cups chopped red bell pepper

1/4 cup kosher salt

2 cups cider vinegar

1 1/2 cups rice wine vinegar

1 1/4 cups sugar

1 1/2 tablespoons mustard seeds

2 teaspoons celery seeds, toasted

2 teaspoons dry mustard

1/2 teaspoon ground ginger

1/4 teaspoon turmeric

Nutritional Information

Calories 27

Fat 0.1g

Satfat 0.1g

Monofat 0.0g

Polyfat 0.0g

Protein 1g

Carbohydrate 6g

Fiber 2g

Cholesterol 0.0mg

Iron 0.0mg

Sodium 196mg

Calcium 23mg

Calories 27

Fat 0.1g

Satfat 0.1g

Monofat 0.0g

Polyfat 0.0g

Protein 1g

Carbohydrate 6g

Fiber 2g

Cholesterol 0.0mg

Iron 0.0mg

Sodium 196mg

Calcium 23mg

How to Make It

Step 1

Combine first 7 ingredients; toss to coat with salt. Place mixture in a large colander. Place colander in sink; drain 3 hours.

Step 2

Combine cider vinegar and remaining ingredients in a large Dutch oven; bring to a boil. Gradually add vegetables, one handful at a time; cook 10 minutes or until cabbage just begins to wilt. Using a slotted spoon, divide hot cabbage mixture among 7 (1-pint) hot sterilized jars. Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

Step 3

Process in boiling-water bath for 15 minutes. Remove from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 1 week before eating. Store in a cool, dark place for up to 1 year.

Step 4

Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.

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